Classic homemade sausage requires meat, lard, garlic, salt, pepper and other spices, as well as clean intestines. However, as practice has shown, it is quite possible to do without the latter.
It is better to buy meat and lard from the market. You can also find intestines there. If you're lucky, they'll already be processed and ready to use. You just need to rinse and soak them in water for 20 minutes. Afterwards, you need to thoroughly inspect their insides and, if necessary, remove everything unnecessary.
You need to stuff the intestines with minced meat using a meat grinder and a special attachment. It can be found in the kitchen departments of most stores. However, you can also use a regular plastic bottle, with a gut attached to the neck.
Before filling with minced meat, tie the end of the intestine with a strong knot. Make sure that the sausages are filled evenly, without voids.
If you fill it too tightly, the shell may burst during heat treatment, so stick to the golden mean.
When the intestine is full, remove it from the nozzle and tie it tightly. After this, make several punctures with a needle so that steam escapes from the sausage during cooking.
Homemade sausage can be boiled, fried and stewed.
1. Homemade sausage without casing
- 1 kg pork;
- 5 cloves of garlic;
- 5 tablespoons of dry cream;
- 1 tablespoon salt;
- 1 teaspoon sugar;
- 1 chicken egg;
- ground pepper, dried herbs - to taste.
Preparation
Rinse the pork and grind with a meat grinder, blender or food processor until smooth.
Add garlic, dry cream, salt, sugar to the mixture. Mix everything and roll the resulting minced meat again.
Break the egg into the minced meat, add ground pepper to taste.
Knead the resulting mass well with your hands, like dough.
Spread parchment paper on the table and place the minced meat on it, forming a loaf. Its length should correspond to the size of your pan: the sausage should completely fit into the container.
Wrap the minced meat in parchment and tie tightly with ropes. You should end up with something like candy. If you tie it loosely, the fat will leak out and the sausage will be dry.
Wrap the resulting “candy” in foil, squeezing the tails tightly. Make the same sausages from the remaining minced meat.
Pour water into a saucepan and place the sausages there. The sausage must be completely in the water, so you need to put pressure on it. An ordinary plate is suitable for this role.
Cook over low heat for 1.5 hours. Remove the cooked sausage from the water and leave to cool to room temperature without unwrapping.
The next day, remove the parchment and foil and roll the sausage in the herbs. Choose dry fragrant herbs such as oregano, rosemary, parsley, dill.
Homemade sausage is stored in parchment for 2 weeks. You can eat it either cold or hot, after frying it.
ocekovbasa.com.ua
- 1 kg of fatty pork neck;
- 1 tablespoon salt;
- ground black pepper and other spices - to taste;
- 6 cloves of garlic;
- 2 bay leaves;
- small intestines.
Preparation
Cut the neck into very small pieces: this way the taste of the sausage will be subtler than using a meat grinder. Salt, pepper, add your favorite spices (for example, cumin, cardamom, suneli hops), finely chopped garlic and chopped bay leaves. Stir the mixture well, cover with a plate and put in the refrigerator for a day. Then add a little water and stir again. Ideal minced meat should be juicy and viscous to the touch.
Fill the intestines with minced meat and tie them. Place the resulting sausages in boiling water and cook over medium heat for 5–7 minutes. Remove them from boiling water, dry them and let cool. After the sausage, you can bake for 40 minutes in the oven at 200 ° C or fry until cooked for 30 minutes.
3. Chicken sausage
kitchenmag.ru
- 1 ½ kg chicken fillet;
- 200 g lard;
- 1 teaspoon salt;
- ground pepper, paprika, coriander, nutmeg - to taste;
- 2 cloves of garlic;
- 150 ml milk or cream;
- small intestines.
Preparation
Rinse and dry the lard and chicken meat, and then pass through a meat grinder with a large sieve. Add salt, spices and finely chopped garlic. Stir.
Pour in a little cream or milk. The quantity varies depending on the meat: the main thing is that the mass is not liquid, but not too dry. Mix well and leave the minced meat for 10-15 minutes.
Fill the sausages with minced meat and refrigerate for several hours, or better yet, overnight. Afterwards, fry the sausage until golden brown or bake in an oven preheated to 170°C for an hour.
xcook.info
- 500 g liver;
- 250 g lard;
- 1 head of garlic;
- 2 large onions;
- salt, pepper and other spices - to taste;
- 1 tablespoon starch;
- 3–4 eggs;
- 3 tablespoons of semolina;
- 100 ml milk;
- small intestines.
Preparation
For sausage, you can use any sausage: pork, beef, chicken. Rinse it and remove the film. Cut into pieces and pass through a meat grinder along with lard and garlic.
Finely chop the onion and fry in a frying pan. Add onion, salt, pepper and your favorite spices, starch, eggs and semolina to the minced meat. Mix thoroughly, add milk and mix again.
Fill the previously prepared intestines with minced meat. Cook the sausage for 40 minutes over medium heat. Or bake it in the oven at 200°C for 40 minutes: this will make it especially tasty.
xcook.info
- 1 glass of buckwheat;
- 500 g pork fillet;
- 300 g lard;
- ½ tablespoon salt;
- ground pepper - to taste;
- 5 cloves of garlic;
- intestines.
Preparation
Rinse the buckwheat and cool. Rinse the meat and lard and cut into small pieces. Mix meat, lard, buckwheat, salt, pepper, and finely chopped garlic in a deep bowl. Make sausages using intestines, an attachment and a meat grinder.
Bring the water to a boil, place the sausage in it and cook for 30-35 minutes.
You can store the sausages in the refrigerator for 2 weeks. Before eating, fry them until golden brown.
Cooking delicious kupaty in a frying pan - secrets of preparing the delicacy
Good day, my dear friends. Have you ever eaten kupaty? If not, we'll fix it. To taste this delicacy, you don’t have to go to an expensive restaurant. This culinary masterpiece can be prepared at home. Moreover, today I’m going to tell you how to cook kupaty in a frying pan.
What are kupaty
This is minced meat with a lot of spices and garlic. The minced meat itself is placed in a natural casing. Externally, kupaty are very reminiscent of plump sausages - juicy, tender and incredibly tasty. They are also called homemade sausages.
By the way, kupats come from Georgia. Here they are prepared as a worthy alternative to shish kebab. But since every nation has adamant meat-eaters, this dish will appeal to many. And they can be made from chicken, pork, lamb, etc.
Hot spices give kupats a unique taste. In addition to black pepper, suneli hops, garlic, cloves, cinnamon, cumin or cilantro are usually added here.
Another feature of truly Georgian kupats is the use of pork intestines when preparing sausages. A collagen substitute will not work; for this you only need a natural product.
How long to fry kupaty in a frying pan
If you are preparing a frozen product, be sure to defrost it before heat treatment. To do this, transfer the “sausages” from the freezer to the refrigerator. And then hold for 30 minutes at room temperature. If you want to defrost quickly, put them in a pan with lukewarm water.
How long to fry sausages largely depends on the method of their preparation. Let's look at the cooking options:
- To prevent the natural casing of the sausages from bursting and the kupats to acquire their characteristic shape, first boil the delicacy. It is enough to boil them for about 4 minutes. Just don't pierce it under any circumstances! Otherwise, your juicy sausage will turn into a dry cutlet. And then fry the kupats over medium heat for about 10 minutes, turning the sausages periodically.
- Another option is to first boil (that is, blanch) the delicacy in a frying pan over low heat. You need to add enough water so that the bottom of the vessel is completely covered. During heat treatment, be sure to turn the sausages on one side or the other. When the water has completely evaporated, add a few tablespoons to the bowl. oils Fry the kupats for 5 minutes on each side (the vessel should be covered with a lid). And then cook for another 10 minutes without a lid.
- Frying kupats cut into circles in sauce. At the same time, the sauce can be very varied - to suit your taste.
If you want to get a delicacy with an appetizing crust, turn up the heat a couple of minutes before it’s ready. You can also spread the sausages with ketchup or your favorite sauce. This will give them a spicy taste.
How to fry kupaty on a grill pan
Preheat the grill pan. Coat the sausages with vegetable oil or rendered pork fat. Then place the kupats in a frying pan.
Fry them on four sides. I recommend placing the sausages in boiling water for a minute before frying. When you take them out, dry them and only then fry them. The advantage of this frying method is that the kupats cook very quickly. Their aroma is enchanting, which is why they sell out quickly.
Kupaty cooks very quickly on a grill pan. Cooking time is about 3 minutes on each side.
How to deliciously cook kupaty in a gas grill pan
Pour water into the pan and place the gas grill pan over medium heat. Place the sausages on a special grill. And cover the vessel with a lid. 10 minutes after the start of cooking, turn the sausages over to the other side and continue cooking. After another 8-10 minutes, turn off the heat. The yummy is ready. This delicacy would be an excellent complement to tart red wine and good company :)
Note: if during the cooking process you smell a burnt smell, it means that the water in the pan has boiled away. You can open the lid and add water. Please note that as soon as you open the lid, the heat will escape. And it will take extra time to heat the pan to the desired temperature. For more delicious recipes for cooking in a gas grill pan, see this article.
How to cook kupaty with potatoes in a frying pan in the oven
First boil the sausages in salted water. Cooking time is a couple of minutes. Then the frying pan with the kupats is placed in an oven preheated to 180 degrees. In this case, they need to be wrapped in foil in advance. I recommend wrapping each sausage individually with a few pieces of potato. It will look like you are putting them in a bag. 🙂 Moreover, the edges of the “bag” should be at the top.
To make the delicacy tasty, I advise you to cook the “sausages” in foil for the first 15 minutes. Then open each aluminum “bag” and continue baking until done. Also periodically baste the sausages with the fat released by the baked kupaty. This way they will turn out much juicier and more tender.
How to make baths at home
You can also cook store-bought sausages: today buying semi-finished products is not a problem. But you must agree, friends, that home-made food tastes much better. That's why I want to show you how to make them yourself.
The recipe for the delicacy is as follows:
- 1.5 kilos of meat;
- 300 grams of lard;
- 2 larger onions;
- 4 cloves of garlic;
- half a glass of water;
- 2.5-3 m of pork intestine;
- salt + spices to your taste.
READ ALSO: How to properly pump up your abs at home
Carefully inspect the pork intestines - they should be scraped out well. Never clean the intestines with a knife blade. Perform this operation using the back of a kitchen knife. This is the only way the shell will remain intact.
Turn out the casings and carefully peel them with a knife. Then rinse the intestines, rub them inside and out with salt and rinse again. And then soak the natural shell in water and start filling.
Finely chop the lard and meat with a kitchen knife or pass through a meat grinder. Only in the second case use a larger nozzle. Chop the onion and garlic too. Combine everything into one mixture. Salt and add spices. Then mix the ingredients thoroughly, add water and mix the mass thoroughly again.
Next, tie one end of the intestine and insert a funnel into the other or put it on a special attachment. You can do it yourself. For this you will need a plastic two-liter bottle. Cut off the bottom of such a container. Place the prepared natural casing on the neck. And fill the bottle itself with minced meat. Then carefully fill the shell with minced meat. From time to time, pat the intestines - this is necessary to release excess air.
And also, do not stuff the shell too tightly with minced meat. Otherwise, during heat treatment, the sausage will burst like a balloon. Every 15 cm, tie up the intestine and start filling a new sausage.
That's it: homemade semi-finished products are ready. Now you can either fry them or freeze them for future cooking.
What is the best way to serve ready-made kupaty?
Serve the finished sausages hot. Sprinkle them with chopped cilantro on top. Tkemali, satsebeli and spicy adjika go well with this delicacy. Salads made from fresh vegetables and pickles also go well with sausages. And lavash is a must. Everything is as it should be according to “Caucasian traditions”.
My dear readers, I sincerely hope that today you learned something new and useful. Subscribe to updates, and your knowledge will increase day by day. I say goodbye to you: see you again, friends!
Read more
I really love kupaty, although I don’t cook it personally, but order it from a friend of mine. I fry them in a frying pan without boiling them first. Yummy! I also liked your recipe “Kupata with potatoes in a frying pan in the oven” - I’ll definitely try it. Thank you!
Elena, be sure to try it. This is delicious)))
Add a comment Cancel reply
Hello. My name is Olga. Looking for healthy recipes for beauty and health? Then welcome to my blog. More about me
Source: http://takioki.ru/kak-prigotovit-kupaty-na-skovorode/
How to deliciously fry sausages in a frying pan
Sausage products have been known to the world for a very long time: back in 500 BC, Chinese and Greek chronicles mentioned this delicacy!
Sausage is the most popular product among the modern consumer and not knowing how to fry sausages for frying in a pan, like other types of sausages, is blatant culinary ignorance. Well, we will correct mistakes in home cooking education and comprehend the best, original and delicious recipes for cooking fried sausage.
How to fry sausage in a frying pan and how long
Frying sausage is a seemingly very simple task. Well, what could be so difficult about frying round thin slices of boiled sausage until golden brown on both sides over medium heat in a frying pan with added oil?
This entire kitchen epic will take no more than 5-7 minutes. In the same way we can fry hunting sausages and smoked sausage. However, the range of sausage products today is so extensive that both recipes and cooking time directly depend on the type of product.
For example, to fry homemade sausages for frying in a frying pan, we first need to either boil them with spices for 5-10 minutes, or blanch them in a frying pan under a lid for 5 minutes with a small addition of water. And only then can we start frying the sausages.
Why is pre-boiling necessary? This way we can be sure that the skin on the sausages will not burst during frying, and the sausage itself will be 100% baked from the inside.
- If you fry pre-boiled sausages, then you need to cook them for 2-3 minutes on each side over high heat until the sausage acquires a red, crispy crust.
- If you decide to blanch the kupaty in a frying pan, then wait over medium heat until the added liquid has evaporated, and only then add heat, pour in the oil and bring the sausage until red and crunchy, turning constantly.
As for blood sausage, frying it is completely simple: throw the sausage into a frying pan and fry over medium heat until an appetizing crust forms. The blood sausage filling has already been heat-treated, so we only need to finish cooking the top layer.
How to fry hunting sausages in a frying pan
Even in its nominal form, hunting sausages are always tasty and satisfying. And if you also fry them until crispy in hot oil and serve them with original sauce, then you don’t even have to think about the best appetizer!
- Take 8 pieces of sausages and cut each into 3 parts. If you are planning to have a lot of guests, then take plenty of sausages, because they run out at lightning speed.
- We set the frying pan to warm up over medium heat and pour odorless vegetable oil (6 tablespoons) into the container.
- As soon as the oil begins to emit smoke, place the sausages in a frying pan in 1 layer and fry on one side for 1-2 minutes, and then on the other side for the same amount. Fry all the sausage pieces and remove them to a paper napkin.
READ ALSO: Proper exercise at home
Now let's prepare the sauce:
- Mix 2 tablespoons of mayonnaise, 2 tablespoons of sour cream and 2 minced garlic cloves until completely mixed.
- Add salt and pepper to the resulting sauce to taste, and if you wish, you can add finely chopped dill to the sauce.
Place a bowl with sauce in the center of the serving dish, and place sausages and French fries around the edges, which you can make using the step-by-step recipe from our article:
How to deliciously fry boiled sausage
The easiest way to prepare sausage is to fry several pieces of Doctorskaya in hot oil in a frying pan until golden brown.
We want to offer you an original version of a very tasty and appetizing dish that can be prepared at home in just 15 minutes!
Ingredients
- Milk sausage – 8 thin slices;
- Selected chicken egg – 1 pc.;
- High-grade wheat flour – 1 tbsp;
- Breading (crumbs) – 80-100 g;
- Hard cheese – 4 slices;
- Sunflower oil – 50 ml;
- Salt – 1 small pinch;
- Black pepper – ¼ teaspoon.
How to fry sausage in a frying pan
- First, let's prepare the batter. To do this, beat the egg and flour until smooth, add a little salt and pepper and beat everything again.
- For our recipe, it is best to choose not the thickest sausage, but a medium one, so that the slices are not very large. So, cut 8 thin (7 mm) slices from the sausage loaf.
- The cheese pieces should also be small, literally 5x5 cm and 5-7 mm thick.
- Now put the frying pan on heat and pour oil into it. Set the temperature to medium or slightly higher.
- We assemble the “sandwich”: put a piece of cheese on 1 slice of sausage and cover it with another piece of sausage on top. So we should have 4 “sandwiches”, each of which needs to be dipped in batter, then rolled in breadcrumbs and placed on a hot frying pan.
Fry the breaded sausage for 3 minutes on each side until a thick golden brown crust forms.
How to fry homemade sausage in a frying pan
There are two traditional ways to fry sausages at home in a frying pan: with pre-boiling and without boiling. Both of these options are worthy of praise - the sausages turn out juicy and golden brown, so let’s look at both recipes step by step.
- We take 6 pieces of homemade sausages, put them in a pan, add salt (1-1.5 tsp), peppercorns (½ tsp), bay leaf (1 leaf) and fill everything with water.
- Over medium heat, without letting the water boil too much, boil the sausages for 10-15 minutes, then remove them to a dish and dry.
- Now put a frying pan on the fire, pour in vegetable oil (3-4 tbsp) and heat it thoroughly over medium heat.
- After the oil begins to smoke, place the sausages in a container and fry them on all sides until golden brown, about 10-15 minutes.
- We wash the sausages (4 pcs.) under cold water, dry them with napkins, rub them with oil and leave them to rest.
- Meanwhile, heat a greased frying pan over medium heat and place our sausages into it.
- Fry the kupats for 15 minutes on one side, then turn them over and fry the same amount on the other side.
How to fry blood sausage in a frying pan
Ingredients
- Bloodbath - 0.3 kg + -
- Butter - 1 tablespoon + -
- Vegetable oil – 40 ml + –
- Onions – 3 heads + –
How to fry blood sausage in a frying pan
- Place a frying pan on the burner and heat it at medium temperature, adding butter and vegetable oil to the container.
- While the frying pan is heating up, peel the onions, cut all the heads into rings and place them in hot oil.
- With constant stirring, fry the onion until light brown and have a pleasant aroma, then remove the frying to a plate.
- Now put the bloodwort cut into circles into an empty frying pan and fry the pieces until golden brown - 7-10 minutes.
- Place the side dish on the serving plates, and on the edge - the sausage, mixed with fried onions.
Any cook can make a simple and tasty addition to any side dish in a matter of minutes - the main thing is to stock up on the necessary ingredients and take note of our step-by-step recipe with blood sausage.
Now that you have many recipes on how to fry sausage in a frying pan, you certainly won’t have any problems with a quick lunch, dinner, or even breakfast.
Subscription to the portal "Your Cook"
To receive new materials (posts, articles, free information products), please indicate your Name And email
We make kupaty, sausages, sausages and sausages at home.
How to make sausages? Where can I get the necessary ingredients and casing?
We are already tired of receiving endless questions “Where to get it?”, “How to make it?”, “How to fry” from users who do not work in the meat industry, so we decided to make a topic in which we will answer all the questions of culinary experts, and the Internet will help us -a shop for sausage makers “Eat Sausages”.
Where to buy sausage intestines?
- Where can I get intestines for homemade sausage?
- Where can I get the right womb?
- What caliber of shell is needed?
- Where can I get a sausage attachment?
- Where can I get nitrite salt?
- How to fry sausages without them bursting?
- What recipes do you recommend?
- How to stuff the minced meat into the casing?
Summer is the time for kebabs, barbecues and sausages.
With kebabs everything is already simple and clear, with barbecue it’s also not difficult, but sausages require both equipment and skill.
But the most important thing, which you can’t do without, is the intestinal casing and attachment.
To prepare the sausages we need:
Equipment: a meat grinder with a sausage attachment (tsun) or a sausage stuffer, which is much less common in kitchens.
Ingredients: Intestinal membrane, meat, salt, spices (spice).
The cooking process is not complicated, but many housewives and cooks do not prepare such tasty and traditional dishes precisely because of the absence of either the tarsus or the intestinal lining.
Where can I get intestinal lining?
This is the most difficult question. If you go to the market, you will find that pork or lamb casings do not just lie on the counter. Butchers do not sell intestines - they buy ready-made half carcasses and simply cut them up. In order to trade intestines on the market, you need to obtain a lot of permits from veterinary services and comply, firstly, with the production of intestines and with their trade, which is not easy and is simply unprofitable for the market. That's why they don't trade! You can negotiate with the butchers and ask them to bring the intestines and sell them “under the counter.” Believe me - these will be homemade intestines with mucus residues that will not be calibrated in size (diameter). Whatever they bring, that's what they'll bring. For a true cook, such purchases provide little pleasure.
If professional butchers and sausage makers from factories are reading me, they may grin, remembering that the production where they work is full of guts. I agree with them! But removing the intestines from production is banal theft. Even 3-5 meters for friends. Yes Yes!
The most correct decision is to go to the online store of intestinal casings “I Eat Sausages”, get acquainted with the assortment and place an order. The assortment allows you to purchase guts and tarsus and spices, starter kits, and the necessary components that you need to please your household with delicious, traditional and natural food.
Which shell should you choose?
The question is not simple. The choice of the type and type of intestinal lining is determined solely by the type of product you want to receive. We will help you make your choice!
For sausages such as "Hunter" or homemade sausages, lamb casings or artificial protein casing in sleeves are suitable.
For sausages (kupat), a caliber pork casing is suitable, and for raw smoked or dry-cured products, beef casing.
For full-size sausages, an artificial protein casing or natural beef or lamb casing is suitable.
“I Eat Sausages” and I will tell you about the types and types of casings and offer ready-made solutions that will help diversify your table!
There is no time to twist sausages - buy ready-made ones with delivery to your home or dacha (Moscow and Moscow Region).
PORK CASING
Pork intestines are rightfully considered the most widespread and sought-after type of natural casings. The thin walls of the casing make it possible not to peel the casing from sausages or home-made sausages and to be consumed together with the product. This method is the most delicious.
Pork casing caliber 38/40
Classic natural casing for sausages (intestines), suitable for all cooking methods - frying, boiling, baking and grilling. The thin walls of this casing allow it to be eaten together with the product, fully conveying the taste of smoke and aromatic oil. Ideal for pork sausages for an outdoor picnic.
You can read more about the skull at the link. Examples of recipes using this casing for sausage - pork casing 38/40: recipe 1 (Simple German recipe), recipe 2 (Turkey sausages), recipe 3 (Liver pate), recipe 4 ("Ukrainian fried" sausage), recipe 5 (Chicken sausages “15 minutes”), recipe 6 (Belarusian homemade dried sausage), recipe 7 (Grilled pork sausages), recipe 8 (Grilled sausages with cheese for a picnic).
Pork casing caliber 40/42
This casing (guts) is ideal for frying, baking, drying, grilling and boiling. This caliber is a classic in the production of sausages among most peoples of the world.
Minced meat capacity - 0.7-0.9 kg of minced meat per 1 meter of casing.
You can read more about the skull at the link. Examples of recipes for sausages stuffed into this sausage casing - pork casing 40/42: recipe 1 (Bulgarian sausages on the grill), recipe 2 (Chicken smoked sausage with cheese), recipe 3 (Liver sausage).
Pork bladders caliber 20/25
This casing is ideal for boiled or dry-cured sausages. When drying cheese, remember to use nitrite salt.
BEEF CASING
Beef casings (guts) are the most durable type of natural casing. This is where homemade dry-cured sausages work best. Since ancient times, people have cooked sausages at home in beef intestines; this natural casing allows them to smoke and fry homemade sausages. From time immemorial, beef sinyuga has been considered an ideal casing for sausages such as ham, brawn, saltison (soltizon, zeldezon), and this natural casing is also considered a classic for boiled sausages (Doctorskaya, Lyubitelskaya).
Beef casings caliber 38/40
You can read more about beef casing at the link. This casing (intestines) is optimal for dry-cured sausages, sudzhuk, and oigos. The most durable shell of all natural ones. Withstands frying sausages without prior blanching. An example of a recipe for sausages prepared using this sausage casing - beef casing 38/40: recipe (Grilled lamb sausages).
Beef casings caliber 40/43
The most durable type of natural casing (gut). Usually this caliber is filled with sujuk, blood and semi-smoked sausages.
Here is an example of recipes using this casing for sausage - beef casing 40/43: recipe 1 (Dry-cured homemade sausage), recipe 2 (Dry-cured "Chorizo").
Beef blueberry
In German cuisine, saltison is stuffed into this shell; in Russian cuisine there is an analogue - gray and red brawn. In the classic Russian version of the recipe, brawn is consumed chilled with horseradish or mustard, as an excellent appetizer for bitters and vodka.
You can read more about beef blue at the link. Here are examples of recipes for sausages prepared using beef blue: recipe 1 (Ham (saltison) from pork knuckle). This recipe was also a success among professional technologists. Recipe 2 (Homemade marbled ham), recipe 3 (Beef ham, lean).
LAMB SHACKING
Lamb intestines or, as butchers call them, lamb casings are great for making homemade sausages or hunting sausages, grilled sausages. Lamb blues make excellent smoked and boiled sausages, brawn and saltisons. The minced capacity of lamb blues is from 1 to 2.5 kg in 1 piece.
Lamb casings caliber 24/26
The best casing (intestines) for thin sausages of the “Hunter” type. For frying in a pan, they are usually rolled into beautiful spirals. You can read more about lamb casing at the link.
Attention! Please note that to stuff this casing you need to use a thin lamb casserole attachment (meat mincer attachment) with a diameter of 18mm. It is very difficult to do this manually - without a lanyard.
Examples of sausage recipes prepared using this casing for sausage - lamb casing: Recipe No. 1 (Grilled lamb sausages), Recipe No. 2 (Festive spiral sausages). Only thin minced meats are stuffed through this tarsus (attachment for lamb and sausage casings) - loosened on a 3-8 mm grid, pieces of bacon should be no more than 5 mm, otherwise the minced meat will get stuck in the tarsus when stuffing, “grind” in the meat grinder and the appearance will be non-standard.
Lamb blue caliber 70+
Perfect for chicken rolls, minced knuckle rolls, minced meat sausages, dry-dried sausages such as sudzhuk, flat dried sausages, Stepnyak-style kazy, rolls.
An example of recipes for sausage prepared using lamb blue: recipe 1 (chopped pork ham), recipe 2 (royal sausages).
COLLAGEN SHELL
Collagen casings are the closest type of sausage casing to natural casing.
Collagen is a connective tissue protein. All sausage collagen casings are made from beef collagen, obtained from split beef hides. Collagen casings are closest to natural casings in terms of technological and organoleptic indicators. Collagen is used to make casings of any diameter - sausage casings (18-26 mm), sausage casings (28-34 mm), sausage casings (36-45 mm). These shells are divided into 2 types - straight and annular (completely repeat the appearance of the womb). You can find sausage in a collagen casing like “Belkozin” in absolutely any store in a large assortment, which indicates the popularity of the casing.
Collagen casing for sausages
The shell is a seamless ring-shaped sleeve made from high-quality split cattle hide. In fact, this is an ideal option for the production of sausages in the form of rings, half rings and arched loaves. This type of casing is an analogue of natural rounds and beef and pork casings, and has significant advantages over them, namely: caliber stability and bacterial purity.
Collagen casing for sausages
Sausage ring protein casing
This casing is an artificial analogue of lamb casing. For filling, a sausage attachment is usually used.
Made from beef collagen. It is distinguished by thin walls that maximally replicate the ring shape of the natural shell.
POLYAMIDE SHELLS
Polyamide casings for sausages are made from gas- and moisture-impermeable, oriented multilayer polyamide. This is the most durable type of shell. Allows you to increase the shelf life of any sausages.
CELLULOSE CASING
Cellulose sausage casings are vapor and smoke permeable and have been used in industry for more than 40 years.
We all remember very well examples of the use of this casing in Soviet GOST sausages (transparent three-layer casings on Doctor’s and Amateur sausages).
Sausage cellulose casing
But in the restaurant???? What's going on in the restaurant?
Let’s read further what fits under “does not apply”:
It turns out that in a restaurant you can make any sausage without obeying regulations. In other words. as the cook considered it necessary to add nitrite salt to the recipe - so he will add it to the baths??? Who controls it?
Sausage products have been known to the world for a very long time: back in 500 BC, Chinese and Greek chronicles mentioned this delicacy!
Sausage is the most popular product among the modern consumer and not knowing how to fry sausages for frying in a pan, like other types of sausages, is blatant culinary ignorance. Well, we will correct mistakes in home cooking education and comprehend the best, original and delicious recipes for cooking fried sausage.
How to fry sausage in a frying pan and how long
Frying sausage is a seemingly very simple task. Well, what could be so difficult about frying round thin slices of boiled sausage until golden brown on both sides over medium heat in a frying pan with added oil?
This entire kitchen epic will take no more than 5-7 minutes. In the same way we can fry hunting sausages and smoked sausage. However, the range of sausage products today is so extensive that both recipes and cooking time directly depend on the type of product.
For example, to fry homemade sausages for frying in a frying pan, we first need to either boil them with spices for 5-10 minutes, or blanch them in a frying pan under a lid for 5 minutes with a small addition of water. And only then can we start frying the sausages.
Why is pre-boiling necessary? This way we can be sure that the skin on the sausages will not burst during frying, and the sausage itself will be 100% baked from the inside.
- If you fry pre-boiled sausages, then you need to cook them for 2-3 minutes on each side over high heat until the sausage acquires a red, crispy crust.
- If you decide to blanch the kupaty in a frying pan, then wait over medium heat until the added liquid has evaporated, and only then add heat, pour in the oil and bring the sausage until red and crunchy, turning constantly.
As for blood sausage, frying it is completely simple: throw the sausage into a frying pan and fry over medium heat until an appetizing crust forms. The blood sausage filling has already been heat-treated, so we only need to finish cooking the top layer.
How to fry hunting sausages in a frying pan
Even in its nominal form, hunting sausages are always tasty and satisfying. And if you also fry them until crispy in hot oil and serve them with original sauce, then you don’t even have to think about the best appetizer!
- Take 8 pieces of sausages and cut each into 3 parts. If you are planning to have a lot of guests, then take plenty of sausages, because they run out at lightning speed.
- We set the frying pan to warm up over medium heat and pour odorless vegetable oil (6 tablespoons) into the container.
- As soon as the oil begins to emit smoke, place the sausages in a frying pan in 1 layer and fry on one side for 1-2 minutes, and then on the other side for the same amount. Fry all the sausage pieces and remove them to a paper napkin.
Now let's prepare the sauce:
- Mix 2 tablespoons of mayonnaise, 2 tablespoons of sour cream and 2 minced garlic cloves until completely mixed.
- Add salt and pepper to the resulting sauce to taste, and if you wish, you can add finely chopped dill to the sauce.
Place a bowl with sauce in the center of the serving dish, and place sausages and French fries around the edges, which you can make using the step-by-step recipe from our article:
How to deliciously fry boiled sausage
The easiest way to prepare sausage is to fry several pieces of Doctorskaya in hot oil in a frying pan until golden brown.
We want to offer you an original version of a very tasty and appetizing dish that can be prepared at home in just 15 minutes!
Ingredients
- Milk sausage – 8 thin slices;
- Selected chicken egg – 1 pc.;
- High-grade wheat flour – 1 tbsp;
- Breading (crumbs) – 80-100 g;
- Hard cheese – 4 slices;
- Sunflower oil – 50 ml;
- Salt – 1 small pinch;
- Black pepper – ¼ teaspoon.
How to fry sausage in a frying pan
- First, let's prepare the batter. To do this, beat the egg and flour until smooth, add a little salt and pepper and beat everything again.
- For our recipe, it is best to choose not the thickest sausage, but a medium one, so that the slices are not very large. So, cut 8 thin (7 mm) slices from the sausage loaf.
- The cheese pieces should also be small, literally 5x5 cm and 5-7 mm thick.
- Now put the frying pan on heat and pour oil into it. Set the temperature to medium or slightly higher.
- We assemble the “sandwich”: put a piece of cheese on 1 slice of sausage and cover it with another piece of sausage on top. So we should have 4 “sandwiches”, each of which needs to be dipped in batter, then rolled in breadcrumbs and placed on a hot frying pan.
Fry the breaded sausage for 3 minutes on each side until a thick golden brown crust forms.
How to fry homemade sausage in a frying pan
There are two traditional ways to fry sausages at home in a frying pan: with pre-boiling and without boiling. Both of these options are worthy of praise - the sausages turn out juicy and golden brown, so let’s look at both recipes step by step.
Option #1
- We take 6 pieces of homemade sausages, put them in a pan, add salt (1-1.5 tsp), peppercorns (½ tsp), bay leaf (1 leaf) and fill everything with water.
- Over medium heat, without letting the water boil too much, boil the sausages for 10-15 minutes, then remove them to a dish and dry.
- Now put a frying pan on the fire, pour in vegetable oil (3-4 tbsp) and heat it thoroughly over medium heat.
- After the oil begins to smoke, place the sausages in a container and fry them on all sides until golden brown, about 10-15 minutes.
Option No. 2
- We wash the sausages (4 pcs.) under cold water, dry them with napkins, rub them with oil and leave them to rest.
- Meanwhile, heat a greased frying pan over medium heat and place our sausages into it.
- Fry the kupats for 15 minutes on one side, then turn them over and fry the same amount on the other side.
How to fry blood sausage in a frying pan
- Place a frying pan on the burner and heat it at medium temperature, adding butter and vegetable oil to the container.
- While the frying pan is heating up, peel the onions, cut all the heads into rings and place them in hot oil.
- With constant stirring, fry the onion until light brown and have a pleasant aroma, then remove the frying to a plate.
- Now put the bloodwort cut into circles into an empty frying pan and fry the pieces until golden brown - 7-10 minutes.
- Place the side dish on the serving plates, and on the edge - the sausage, mixed with fried onions.
Any cook can make a simple and tasty addition to any side dish in a matter of minutes - the main thing is to stock up on the necessary ingredients and take note of our step-by-step recipe with blood sausage.
Now that you have many recipes on how to fry sausage in a frying pan, you certainly won’t have any problems with a quick lunch, dinner, or even breakfast.
Homemade sausages are a real delicacy that is difficult to resist even for those who are indifferent to sausages. And how can you compare them with store-bought products, which contain soy, dyes and preservatives. Homemade sausages are natural, tasty and aromatic. Such food, without a doubt, can be called healthy and wholesome!
Preparing the tools
It just seems like sausages are a complicated dish. In fact, everything is much simpler. And to make sure of this, try preparing an appetizer according to the simplest recipe. The eyes are afraid, but the hands are doing!
First, get the necessary kitchen utensils - a blender or electric meat grinder with different attachments, a sharp knife, a cutting board, a bowl, a saucepan, a frying pan, a colander and a thick thread or twine for tying sausages. You may need a colander to remove excess moisture after boiling them.
Meat and spices
Any type of meat is suitable for minced meat - pork, beef, lamb, chicken, turkey or duck. They can be mixed together in any proportions. Lard or cream is added to lean beef or turkey for juiciness. The ideal minced meat is two parts pork and one part each beef and lard.
It would be nice to add some brightness to the minced meat, so some seasonings wouldn't hurt either. The best spices to use are garlic, paprika, hot red pepper, nutmeg, rosemary, marjoram, turmeric, mint, thyme, basil, cumin, mixed peppers and cardamom. They give the meat a bright taste and piquancy. If you like gastronomic experiments, add prunes, apples, pineapples, pomegranate seeds, sun-dried tomatoes, fried onions, olives, cheese or sweet peppers to the minced meat. The sausages acquire a completely new taste after adding tomato juice, wine or cognac.
Delicious minced meat
And now - a few subtleties of preparing minced meat for sausages at home. First, the meat and lard need to be cut into pieces and placed in the freezer for about an hour or a little longer, together with a meat grinder. The colder the tools and “raw materials”, the more ideal the grind will be. But try not to freeze the meat. It should be icy on the outside and soft on the inside. You need to grind the fillet through a large grill as quickly as possible and in small portions, filling the meat grinder a quarter full. After adding spices to the minced meat, knead it well with your hands. Some housewives do not grind the meat, but chop it finely to make the sausages more textured, with a rich taste and aroma.
What are the types of shells?
Casings for homemade sausages can be purchased at the store. They are natural and artificial. Natural casings are lamb, beef or pork intestines, while artificial casings are made from collagen, cellulose and polyamide. In synthetic casings, sausage does not undergo oxidation and is stored much longer. The best option for homemade sausage is a collagen casing, which is edible because it is made from animal skins. If you want to use natural casings, keep in mind that they are not very durable, but cow intestines are considered the most durable. The dimensions of the casing depend on the type of sausage you want.
How to prepare sausage skins
When choosing a natural casing for your future sausage, make sure that there are no holes or knots on it. It should not smell like lard or have any odors at all. Before use, it must be soaked in salt water for two hours, and the temperature should be about 20-25°C. This is necessary so that the film can be easily peeled off the sausage later. After this, the intestines are washed with hot water, inside and out, and then tested for quality. To do this, you need to pass water through them, and where it will flow, it is better to cut the shell.
Artificial shells are soaked for 5 minutes in salt water at a temperature of 35-40°C, 1 tsp per liter of water. salt. After this, they are also washed under hot running water, but not as intensively as animal intestines. In this regard, artificial shells are more practical.
Turning minced meat into sausage
Filling the shells with minced meat is the most delicate and important part of the culinary process. To do this, the bowl of the meat grinder is filled with minced meat, and the nozzle is changed to a special cone, onto which the casing is placed. There is one subtlety here - first squeeze the minced meat into the intestine and only then tie a knot at the end, otherwise air will get inside and the sausage will swell. But there’s nothing wrong with that, just pierce it with a toothpick before cooking and the air will come out.
Fill the casing with meat fairly tightly, but do not overdo it, otherwise the sausage will burst during cooking.
If you do not have a nozzle or a meat grinder, cut off the top of a plastic bottle and push the minced meat through the neck directly into the intestine.
Instead of cutting the long sausage into individual sausages, you can simply fill the casing with minced meat in portions, leaving small gaps. Later these places can be bandaged and then cut. This method is suitable if you have a solid shell without holes or cracks.
Cook, fry, bake
The hardest part is over. All that remains is to figure out how to cook and fry homemade sausages. Place them in boiling water and cook for 10 minutes until tender. After this, the sausages can already be served, but usually after cooking they are still fried in a frying pan on both sides in vegetable oil. Roasting time is 10-15 minutes.
And some housewives fry sausages immediately, without cooking. The readiness of the dish is determined by puncture. If clear juice comes out, the sausages are cooked through. As an experiment, put a sprig of rosemary in the pan - you will be surprised how fragrant they turn out.
If you bake sausages in the oven, pour a little water into the bottom of the pan and periodically pour oil over them so that they do not lose their juiciness. Cooking in the oven will take about 45 minutes and a temperature of 180°C. When baking sausages in foil, unroll the foil at the end so that the products acquire an appetizing golden brown crust. Sausages cooked on the grill or over a fire are very tasty.
A few secrets of delicious sausages
After kneading the minced meat, let it stand in the cold for 5-6 hours. During this time, the meat will be saturated with the aroma of spices and its taste will “ripen”. In many recipes, you will see starch, milk and eggs in the minced meat, which make it denser and softer. For the same purpose, finely crushed ice is placed in the minced meat.
Do you know how to turn the intestine inside out to rinse it? This can be easily done using a wooden stick with a blunt end. Use it to lightly pick up the outer edge of the shell and pull it onto the stick.
The most delicious sausages are fried in beef fat, which can be bought at the market. The fat makes them incredibly tasty and juicy, while they acquire a special, incomparable aroma.
Dried sausage
It turns out that you can make dry-cured sausage with your own hands. After this, you are unlikely to buy it in the store. Homemade tastes better!
Rinse well and dry a piece of lard weighing about 700 g. Rub it with salt and garlic, and then put it in the cold for ten hours. Cut 1.5 kg of veal into very thin slices, place in a bowl, add 1 tbsp. l. salt and sugar, black pepper and 1.5 tbsp. l. vodka. Place the meat in the refrigerator to marinate overnight.
Take out the lard, dry it in the open air, place it in the freezer for 20 minutes and finely chop it into cubes. Pass the veal through a meat grinder using a large attachment.
Mix meat with lard, add 1 tbsp. l. salt, 1 tbsp. l. sugar, aromatic spices to your taste and pour in 50 ml of cognac. Mix the minced meat well, stuff the intestines with it and hang them in a draft. After 10 days, the sausages will dry and be ready to eat. You won't find a better snack to go with beer!
Sausages with cheese and mushrooms
Make minced meat from beef and pork, you will need about 300 g.
Chop 50 g of canned champignons and half an onion, then fry them in vegetable oil and then add to the minced meat. Throw in 3 tbsp. l. finely grated cheese and 2 cloves of finely chopped garlic. And, of course, don't forget to add salt and pepper.
Sausage casings can also be found in some stores. They do not need any preparatory treatment - just fill them with minced meat, which can be done using a special attachment for a meat grinder or a “sausage” syringe. This is suitable for those who do not like to spend a long time fiddling around in the kitchen.
If you cut the shells into small pieces, you can do it with a spoon, although this is not very convenient.
Fry the sausages in a slow cooker on baking mode for 25 minutes. Be sure to turn them over halfway through cooking. Then lightly cook in a grill pan until it has nice stripes on the sides. Serve hot with mustard sauce and vegetables.
Sausages and sweets
If you don’t have a natural or artificial casing, you can make delicious sausages without them using cling film, foil or baking paper. Making sausages is creative, so you can experiment endlessly.
Prepare minced meat from 1 kg of pork, 700 g of chicken fillet and 200 g of lard. Grind the ingredients well in a blender. Separately, beat 3 eggs, salt them and add any spices, and then add 4 tbsp. l. potato starch and stir well again so that there are no lumps. Now mix the eggs with the minced meat and knead well.
Cut the foil into pieces measuring 20x30 cm and place the minced meat in the form of sausages on the mirror side of the foil, and then roll them like candy. Connect the edges very tightly and place the sausages in the oven preheated to 180°C. In an hour, tender, juicy and aromatic sausages are ready. Before serving, you can fry them on both sides in a frying pan for a golden brown crust. Enjoy this great dish with your beloved family!
Juicy grilled sausages
Classic and very appetizing homemade grilled pork sausages can be served as an appetizer with beer or as a main course with a hearty side dish.
Make minced meat from 600 g of pork, add pepper, salt, coriander and your favorite spices to taste, mix thoroughly and let stand. Stuff the prepared intestine tightly with minced meat. First, bake the sausages in the oven at 180°C for 10-15 minutes, and then place them in a grill pan heated with vegetable oil and fry for 5-7 minutes on each side. Grilled vegetables - tomatoes, peppers, onions and garlic - are perfect as a side dish.
Sausage in a glass
Surprisingly, this sausage can be prepared in 15 minutes. It turns out tender and is perfect for baby food.
Cut 400 g of chicken fillet into small pieces and mix it with seasonings - 0.5 tsp. salt, 0.5 tsp. sugar, 0.5 tsp. hops-suneli, a pinch of black pepper, 2 cloves of chopped garlic and 1 tsp. soy sauce. Mix everything well and let the meat marinate a little. For children's sausage, the amount of hot spices should be reduced or replaced with something more neutral.
At this time, cook 50 g of long grain rice, making sure that it is well cooked.
Place chicken meat, cooled rice into a blender, pour in 150 ml of milk and 1 egg. Beat until smooth and smooth. Grease the walls and bottom of the glasses with vegetable oil and add the minced meat, but not to the very edges. Take containers with thick walls only! This amount of minced meat will yield 3-4 glasses, in which appetizing sausages will “ripen” in a quarter of an hour.
Microwave the snack at full power for 15 minutes, then do not open the door for another 5 minutes. The sausages “jump” out of the glasses very easily; all you have to do is cut them and serve them. It turns out tasty and unusual, especially with mashed potatoes and vegetables. And some housewives make sandwiches and burgers for school snacks from chicken sausage.
Homemade sausage is good for breakfast, and, as a rule, it does not sit in the refrigerator. Prepare it more often and with different additives!
